Speak turkey, and remove all doubt
At Thanksgiving years ago,
we sat down with a Spaniard named Juan.
El Madrileño smoked a succulent turkey
in a Big Green Egg.
The basic truth about turkey
as Americans generally make it,
is that you need a gallon of gravy
before it feels comfortable in your mouth.
Before I realized my mother’s Pavo a la Pepitoria
was nestled next to Juan’s chunk of breast, I exclaimed
Juan! This is the best turkey I have ever eaten!
My mother began to cry.
Pavo a la Pepitoria is browned
and cooked in a pot
with carrots and celery, the barest pinches
of fresh cut garlic,
oil, wine, and an almond roux,
with a micron of cumin.
I can see, quite easily, why
she was wounded.